Easy Garlic Parmesan Knots
by Chungah
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These easy garlic parmesan knots are soft, chewy and so fluffy! Made in just 30 min with pizza dough. And the herb butter is simply the best!
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Why you’ll love these easy garlic parmesan knots
- The double dunk. These garlic knots are coated in a Parmesan butter sauce both before and after baking, really letting the bread soak up all the irresistible garlicky buttery goodness.
- Budget-friendly. Making garlic knots at home costs a fraction of the price than ordering in a restaurant or delivery. In fact, the recipe repurposes leftover pizza dough (or you can buy cheap ready-made pizza dough from your local grocery store), adding in a few pantry staples or ingredients already on hand.
- Guaranteed crowd-favorite. Appetizer or side dish, these garlic knots are so great for sharing, perfect as an after-school snack, a holiday gathering or game day.
What are garlic knots?
Garlic knots were invented by pizzerias in NYC as a way to repurpose leftover pizza dough during the 1970s, tying the leftover dough into knots, baking, and tossing in a rich butter mixture. They are typically served warm as an appetizer or side dish alongside marinara sauce for dipping.
why use pizza dough for garlic knots?
Homemade garlic knots are incredibly easy (and quick) to make using homemade or store-bought pizza dough!
- Huge time-saver: you can skip the yeast dough with mixing, kneading and rising, and instead, pick up fresh pizza dough from your local pizzeria or the refrigerated aisle of the grocery store
- Crispy and fluffy: the pizza dough allows the knots to bake with a crispy crust on the outside and a soft, airy, pillowy inside
- Superior elasticity: the high gluten in pizza dough makes it very elastic for easy shaping, letting you stretch the dough and ties into knots without breaking or tearing
- Repurposes leftovers: this is a great way to use up any leftover pizza dough from pizza night
How to make garlic parmesan knots
- Prep the sheet pan. Preheat the oven to 400°F and lightly coat a baking sheet with nonstick spray to prevent sticking.
- Make the butter sauce. Combine the melted butter, Parmesan, garlic powder, oregano, parsley and salt.
- Shape the dough. First, divide the dough into 12 equal pieces, roll into 6-inch ropes, then tie into overhand knots, tucking in the ends.
- Add the first butter coating. Arrange the garlic knots in an even layer on the baking sheet, brushing the knots with half of the butter sauce.
- Bake. Bake until the knots are golden brown, about 18-22 minutes.
- Add the second butter coating and serve. Brush the warm knots with the remaining butter sauce and serve warm.
More favorited bread recipes
Tools For This Recipe
Easy Garlic Parmesan Knots: Frequently Asked Questions
Yes! This is my go-to pizza dough recipe, and it’s freezer-friendly!
Absolutely! It is a great shortcut that saves so much time. You can also buy fresh, ready-made pizza dough from a local pizzeria.
This will create nooks and crannies to hold up and trap the garlic butter sauce.
Marinara sauce and pizza sauce are both excellent options.
Store leftovers in an airtight container in the fridge for 3 days, reheating in the oven at 350°F, covered in aluminum foil, until warmed through.
Easy Garlic Parmesan Knots
Video
Ingredients
- ¼ cup unsalted butter, melted
- 2 tablespoons freshly grated Parmesan
- 2 tablespoons minced fresh parsley leaves
- ¾ teaspoon garlic powder
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- 1 pound pizza dough, homemade or store-bought, at room temperature
Instructions
- Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- In a small bowl, whisk together butter, Parmesan, garlic powder, oregano, parsley and salt; set aside.
- Cut dough into 12 equal pieces.
- Roll each piece into a 6-inch rope, about 1/2-inch thick, and tie into a knot, tucking the ends.
- Place knots onto the prepared baking sheet and brush each knot with half of the butter mixture.
- Place into oven and bake until golden brown, about 18-22 minutes.
- Serve immediately, brushed with remaining butter mixture.
Equipment
Notes
- Use freshly grated Parmesan. Freshly grated cheese will melt smoothly into the warm butter, clinging very well to the hot garlic knots.
- Room temperature dough will be easier to work with. Let the pizza dough come to room temperature, about 30 minutes, to allow the dough to stretch easily without snapping back or tearing.
- Cut into uniform pieces. Divide the dough into equal pieces for even cooking, allowing all of the knots to bake through at the same time.
- Avoid overcrowding. Overcrowding the sheet pan will steam the knots instead. Always spread the knots in a single layer with a little bit of space between each of the knots to ensure even browning. Use two sheet pans if needed.
- Add the butter sauce immediately after baking. This will allow the knots to absorb the rich fat, similar to a sponge, while softening the hot crust.
Did you make this recipe?
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OMG delish and a kid favorite! This will be a tightly held recipe!
These are THE BEST knots I’ve ever had. So easy and better than those in restaurants! 5 stars from me!
Made it with Grands. Turned out really well. My 10 yo loved them and she doesn’t like many things at all.
made these last night with lasagna and my family loved them!
These garlic knots were quite tasty. I made these to serve with Tortellini alla Vodka so before adding the cream to the sauce, I reserved some of the marinara for dipping. They did not brown on top but were a little too brown on bottom even though I used a baking sheet similar to the one in the video (my oven does not have a lower element). Next time, I think I will add a bit of minced fresh garlic and less of the garlic powder and use pizza dough and reduce the oven temp to allow for a little longer baking to brown the tops.
I’ve made these 3 times. Love the favor and the ease of putting them together.
Unfortunately, each time I have made them, the bottoms get too dark. I have tried different rack levels, different ways to grease the cookie sheet and even parchment paper. The top is browned perfectly but the bottoms are almost burnt. What would you suggest?
Once the roll is firm on the top turn upside down to prevent burning..try it!
Amazing and easy!
Easy and everyone loved them
These are so good! I will keep on making them over and over and ill never grow tired.
Relatively easy recipe, but it still tastes strongly of biscuit. Not a bad taste just not what I was looking for. I added extra fresh minced garlic and it helped. Next time I will try with pizza dough instead as others have suggested.
I did it with pizza dough and it was delicious, like biting in a fresh pizza
I put some extra ingredients and made a marinara sauce to go with and it was amazing!!
Typically, I would make dough from scratch, but I didn’t have time and found this recipe. Made these for a last minute, small dinner party app and they were a big hit. Everyone loved them. I didn’t use all of the buttermilk biscuits from the can and put them in a baggie in the refrigerator, and made them a few days later. They turned out totally fine.
it was good though I would add more garlic and/or salt
That’s because they used garlic POWDER. smh
Chef Cosmo why are you such a snob lol.
If I want to cut up mozzarella cubes to make them stuffed garlic knots, would you adjust the cooking temperature or time at all?
These were so simple and so tasty!! I really enjoyed them!!
Hi !! I live in France and we don’t have tube refrigerated buttermilk biscuits ! Can you tell me how can I do this recipe instead? I really want to try it !
Came out great. Up to now I ‘ve used a 1 Lb. ball of pizza dough from Trader Joe’s which requires a special trip. If you’re in France, maybe you can get a ball from your local pizzaria.
I’m from NY and we have garlic knots on every corner (in pizza parlors). If you want more authentic garlic knots, use pizza dough instead. The biscuits have an artificial taste to them …and aren’t the least bit Italian. Try with dough instead, you can either buy it pre-made or make it yourself. And it should go without saying, but fresh minced garlic only! Never garlic powder!
Try pizza dough
Hello Tiffany in France! Try using pizza dough instead of tube refrigerated buttermilk biscuits. I would also recommend using or adding mixed fresh garlic in the dough.
Maureen in Sacramento, CA USA
VERY tasty made it for my family over this quarantine everyone loved it and it took a short amount of time too!
Quick and easy and tasted great!!! I could go for some more right now!!
Love these! Used Aldi Buttermilk refrigerated biscuits and turned out so good. Easy!!
I’m using those same Aldi Buttermilk refrigerated biscuits to make these tonight! In the oven – can’t wait!
BEFORE ROLLING INTO 5″ ROLLS, I SPRINKLED SOME GARLIC POWDER ON DOUGH AND HAD THE FLAVOR
THRU THE ROLL WHICH MADE IT EVEN MORE FLAVORFUL .I LOVE GARLIC AND THESE WERE TERIFIC. THANKS FOR A GOOD RECEPIE!
Thank you for the tip! You are soooo right! EXTRA garlic makes these even better!!!!
If you “love” garlic, why didn’t you use any real garlic? Powder? smh
You’re a snob
I find it SO much better to use garlic POWDER since I have a lot more control of the taste this way. I make MANY Italian meals, and people believe I am Italian, but the powder is FANTASTIC, even in my lasagna (chicken or beef), (Italian) goulash, and of course meat sauces (I do not purchase tomato sauces with spices in them, but add them myself). People should only post positively, and they will learn so much more